We please palates in the entertainment industry, for VIPs, corporate groups, weddings and private events. Our talented culinary team provides innovative cuisine, but it is our attention to detail that sets us apart from the rest.
Founder, Christopher Stubbs, Executive Chef Dwight Peters and our culinary team offer thoughtful, contemporary Australian cuisine balancing classical methods and modern techniques to create an evocative dining experience for every client.
We are committed to providing the highest level of food, beverage, service and design to ensure the success of your event. As a dynamic and culinary powerhouse, with over 12 years’ experience in the Australian catering landscape, Bayleaf prides itself on attention to detail; a uniquely creative approach to all client briefs and budgets; and impeccable quality across every dining experience they design.
Stubbs is a venerable veteran of the Australian hospitality landscape. With over 20 years experience catering for celebrities, rock stars, the Summer Olympics Games, and some of the largest public events in the world, Chris now finds himself spearheading the private and corporate markets with a veracity not usually seen in this industry.
Chris is founder and owner of a very successful portfolio of companies comprising of Bayleaf Sydney, Bad Betty Burgers and Mondo Bartenders.
The sheer volume of work these companies deliver flawlessly every year speaks for itself in terms of quality, value for money and the service of incredible food and wine.
Chris has a traditional education in hotel management and in a relatively short amount of time he has lead his group of companies into a very lucrative position.
Bayleaf Sydney stands out from other caterers through our ability to deliver “the boutique” on a large scale. This is made possible through our dedicated catering team and the leadership of our Group Executive Chef, Dwight Peters.
As part of the highly qualified team at Bayleaf, Dwight Peters brings over 20 years experience as an accomplished Executive Chef.
With international experience, Peters was a finalist for chef of the year at the Hotels Association Awards when working at Quay West Hotel, Sydney and has previously worked at Trippas White Group, Amora Jamison Hotel, the Shangri-La Hotel and Belinda Franks.
In more recent times, Dwight has been refining his skills as an Executive Chef for some of Australia’s most renowned boutique catering houses.